Yield: 1 Servings
|\N \N||See instructions|
There were a few requests for recipes from Chez Panisse, particularly brussel sprouts recipes (Sir Mouse can delete this message). Here are a few from the new Chez Panisse Vegetable Cookbook - you'll see that they are all simple. Waters assumes some cooking experience, so doesn't always give proportions.
Cut the stem out of each sprout and separate into its leaves. Thinly slice the hearts. Slice red onion very thinly and chop some garlic. Start cooking the pasta (a sturdy dry type, such as farfalle or penne; orrechiete is good because it's the same shape and size as the leaves).
Heat a saute pan, add a little olive oil, toss in the sprouts, salt and pepper them, and saute for about a minute over very high heat. Then add the sliced onions and a pinch of hot pepper flakes, and continue to saute until the sprouts are tender and a little browned, 2-5 minutes. Remove from the heat, add the garlic, and toss. If the garlic appears to be browning, add a splash of water to the pan. Squeeze a little lemon onto the sprouts and when the pasta is done, add it, drained, to the saute pan and toss everything together. Taste and adjust the seasoning. Serve drizzled with good extra-virgin olive oil. If you want, toss the pasta with some toasted bread crumbs, but if the sprouts are very sweet and tasty, don't bother.
Posted to FOODWINE Digest 29 October 96 Date: Wed, 30 Oct 1996 09:07:10 -0800 From: Nancy Brandt <Nancy.Brandt@...>